by Frances Largeman-Roth, RDN
Makes 4 sandwiches
8 slices Rudi’s GF deli style bread
4 (3/4-ounce) slices Swiss cheese
1 cup sauerkraut, drained
8 ounces roasted turkey breast, sliced thin
3 tablespoons whole grain mustard
1. Toast the bread slices on medium in a toaster oven. Remove and place cheese on 4 slices of the bread. Place cheese-topped bread back in toaster oven for another minute.
2. While the cheese is melting, spread about 2 teaspoons mustard on the remaining bread slices. Top with 2 ounces of the turkey and ¼ cup sauerkraut. Place the bread slices with melted Swiss on top, slice in half on the diagonal and serve.
With summer just around the corner, we are preparing to have our apron on at all times as we will be prepping tons and snacks and good food for our kiddos and their friends. It’s as important as ever to have tasty and healthy snack ideas in your recipe arsenal to whip out at a moment’s notice! We know you and your family are on the go this time of year, so we came up with a fun and easy recipe that is always a big hit with the kids… pizza! Don’t worry; our recipe if gluten-free AND dairy-free so the entire family can enjoy!
We chose to use Daiya Dairy-Free (Gluten-Free and Soy-Free as well!) Cheese and Amy’s Organic Family Marinara Pasta Sauce because of their excellent taste and entirely non-GMO ingredient lists!
- Remove pizza crust from packaging and place on the counter.
- Spread marinara sauce over the crust until well covered and sprinkle 1 cup cheese on top.
- Chop up and sprinkle arugula over pizza.
- Place pizza in oven at 400 degrees for 10-12 minutes or until crust is well cooked.
- Remove from over and drizzle with Spicy Ranch.
- Slice, serve, and enjoy!
- Alternative: instead of pouring Spicy Ranch over the pizza, try instead using it as a dipping sauce for the pizza, crust, or both!
Spring is in full swing which, for our Passover-celebrating Rudi’s fans means matzo ball soup, unleavened bread, and countless rounds of Deiyanu! There is one downfall to Passover – YOU CAN’T EAT BREAD!
This year, we’ve set out to use matzo for more than just the sedar plate and the afikoman. This matzo pizza recipe will win the hearts (and tummies) of your matzo loving and non-matzo loving friends and family!
- 1 piece of matzah (gluten-free)
- 4 Tbsp. pizza sauce, organic
- 4 thin slices of mozzarella, fresh
- 1 Tbsp. basil, fresh
- 1 clove garlic
- Aluminum foil
1. Set oven to 350 F
2. Place matzah on a piece of aluminum foil
3. Add pizza sauce to matzah and spread around entire sheet leaving a little off the edges to act as a “crust”
4. Place mozzarella, basil, and garlic all around the matzah
5. Once oven is heated, place matzo in the oven for 10 minutes
I recently just tried hummus for the first time and WOW is it good! I know what you’re thinking… “Really?! You’ve gone your whole life without hummus??” Yes, yes. I know. BUT to make up for my years without this delicious spread, I’ve been using it constantly in my lunches and snacks and want to share one of my new-found, healthy recipes with you! My version of this treat is pretty straight forward, so feel free to add your own spin!
Ingredients (makes ~15 bites)
- Steam tortillas to make them more pliable. (Alternative: place a damp paper towel over tortillas and microwave for 15 seconds.)
- Once warm, divide and spread hummus evenly over tortillas.
- Divide and spread sprouts evenly over tortillas and hummus. Press down slightly so they hold.
- Cut cheese into thin slices and place over tortillas.
- Roll up tortillas and slice into bite size pieces.
I could eat avocado every day, not even kidding.
Avocados on sandwiches, in salads, on top of black bean burgers… you name it. This silly looking fruit contains lots of heart healthy fats and makes a delicious, creamy addition to almost any recipe.
You can even make fries out of them! Yep, you heard that right. FRIES.
Crunchy on the outside, creamy on the inside. Paired with a tangy (+ slightly spicy!) cilantro-lime dipping sauce and you’ve got a game winning combination.
Ingredients (yields about 16 fries):
- 2 large avocados
- 4 slices of lightly toasted Rudi’s Gluten-Free Multigrain bread (or any other type of gluten-free bread!)
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 2 eggs
- 1/2 cup of coconut oil (for frying)
- 8oz cup of plain greek yogurt
- juice from one lime
- 1/3 cup of cilantro
- 1 tsp garlic salt
- 1/2 small jalapeno (can add more depending on spice preference)
Preparation (avocado fries):
- Heat coconut oil on medium in a deep pan while preparing the fries.
- Process Rudi’s bread into fine crumbs in either a high-powered blender or food processor.
- Slice avocados in half lengthwise and cut into 1-1 1/2 inch thick strips.
- Combine bread crumbs, cumin and garlic salt in a medium sized bowl.
- In a separate bowl, whisk eggs until yolks and whites are combined.
- Dip avocado slices in the egg mixture and then immediately coat in the bread crumbs.
- Fry avocados for about 45 seconds on each side, or until golden brown.
- Remove from pan, place on a paper towel and let excess oil drain off.
To make the sauce, combine the Greek yogurt, lime juice, jalapeno, cilantro and salt into a blender or food processor and blend until smooth.
The sauce is more of an art than a science, so feel free to add more jalapeno or even another type of pepper if you’re feeling crazy!
Avocado fries should be eaten right away for best tasting results, but will keep in the fridge for about 3-4 days. I will warn you though, they aren’t as crispy on days 2-4!
Marissa is the active lifestyle blogger behind Barefoot Colorado, a blog documenting her adventures in CrossFit, running and exploring the Rocky Mountains.
Homemade sugar cookies, elaborately decorated cupcakes and double chocolate brownies might be the yummiest Valentine’s Day treats but they can also max out our saturated fat intake for the day and fast.
Our bodies naturally make all the cholesterol it needs. Nutrition labels can help us figure out which foods are high in saturated or trans fats so we don’t go over the recommended 300 milligrams extra that we can have each day. Too much cholesterol-rich foods over time can raise blood cholesterol levels, clog arteries and lead to heart disease or a heart attack.
Eggs are especially high in cholesterol. The yolk of one large egg provides over 200 milligrams and doctors recommend that we eat no more than four egg yolks per week. This includes the yolks used in processed foods and those darling little Valentine sweets that sometimes make us powerless when it comes to second and third helpings.
Get a little healthier this Valentine’s Day by using only egg whites in your baking. They contain no cholesterol and two egg whites can be substituted in many recipes for one whole egg.
Need that chocolate fix? Dip strawberries or almonds into dark chocolate, a heart helper full of flavonoids and lower in calories than milk chocolate. Almonds aid in reducing cholesterol and all fruit is cholesterol free.
No matter what, start your sweetie’s Valentine’s Day with a healthy, heart smart and gluten-friendly breakfast. Don’t forget to use skim milk in their coffee!
Heart Smart Valentine Breakfast
- 4 slices gluten-free bread, such as Rudi’s Gluten-Free Multigrain
- 2 jumbo eggs, whites separated
- Pinch of paprika
- 1 tsp olive oil
- 1 cup frozen spinach
- 1 tbsp dried cranberries
- Salt and pepper, to taste
- ¼ cup low-fat mozzarella cheese (optional)
- Press a small heart-shaped cookie cutter into a frozen slice of gluten-free bread. Carefully pop out the inside piece and pull cutter away from the slice.
- Lightly toast hearts in a toaster oven. Save the slices with heart cut-out for a quick Valentine’s Day lunch.
- Heat a skillet on medium-high with olive oil. Pour egg whites, sprinkle paprika and cook for 1-2 minutes.
- Turn down heat to medium, add optional low-fat cheese and flip in half like an omelet. Cook until lightly browned.
- Transfer egg to cutting board and use the same cookie cutter to create an egg layer for sandwich. Assemble and set aside.
- Add frozen spinach, dried cranberries, salt, pepper and ¼ cup water to skillet, cover and cook on medium-high for 2-4 minutes. Spoon into ramekin dish and arrange on plate with sandwiches.
Sarah Platanitis grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child. A lifestyle and food journalist, she is the author of , a little blog about gluten-friendly food and cooking. You can follow Sarah on Facebook and Twitter.